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December 24, 2021
LoneOStar Outdoor News
LONE STAR OUTDOOR PUZZLER Solution on Page 18
LSONews.com
INDUSTRY SilencerCo marketing director named Rich Wilkins was named the new creative marketing director for SilencerCo.
Powley named VP at GSM GSM Outdoors hired Crispin Powley as its vice president of fishing.
Schmidt joins QF, PF Andrew Schmidt was named the manager of governmental affairs for Pheasants Forever and Quail Forever.
Promotions at Delta Waterfowl Delta Waterfowl promoted John Devney to chief policy officer and Jim Fisher to vice president of Canadian policy.
Position at Bushnell Bushnell is seeking an experienced national account manager for key strategic partners.
Stokes joins Media Lodge Media Lodge hired Tony Stokes as its director of sales.
Communications director sought NAGA, the trade association for gamebird producers and private hunt clubs, is seeking a communications director.
Agency for Colt Colt Manufacturing selected Source Outdoor Group of Gainesville, Georgia, as its marketing and communications agency of record.
ACROSS 1) A shorebird 3) Stone used in arrowheads 6) A deer sound 8) The bigger bear 11) A moose hunting state 13) Metal tube on the rifle 14) A shark species 15) A newer Labrador color 16) The male fallow deer 17) A good catfish lake 19) An African antelope 20) The secretive quail 22) Austin College’s team name 23) The smaller rabbit 24) One of the geese 25) Brady’s county 28) A sea duck (two words) 31) One of the tunas 34) Fixing the male dog 35) One of the cats 37) Shotshell brand 38) Characteristics of caribou antlers 40) A group of rhinos 41) Dove hunters’ org. 43) Home of the Texas State Fair 44) One of the minnows
DOWN 2) The bear’s location for long winter nap 4) One of the partridge 5) Rifle brand 7) Snacks in the deer blind 9) Hebbronville’s county (two words) 10) The greenhead 12) Kerrville Tivy’s team name 13) A sinker type 18) Not always wise in the deer blind 19) State for hunting mountain goats 20) The end of a river 21) The blue quail 26) A fishing knot 27) Dove hunting destination 29) One of the setters 30) Type of bow 32) One of the Big Five 33) A gathering of otters 36) River flowing through Hico 37) Boneless piece of fish 39) San Marcos’ county 42) Type of shooting rest
Feeding flounder Continued from page 8
that were fed shrimp or sardines, which typically have very different fatty acid profiles. Once the eggs hatch, the researchers will grow the larvae and then measure their swimming performance and their responses to a simulated predator. Southern flounder are difficult to grow in a hatchery environment for a number of reasons, but researchers have made progress over the years, and now thousands of juvenile flounder are released into local bay systems every year. The hope is that results of the diet research could help their hatcheries improve the quality and survival of the flounder they release into the wild, making the stock enhancement efforts more successful.
Puzzle by Craig Nyhus, Lone Star Outdoor News
FOR THE TABLE
*email LSON your favorite recipe to editor@lonestaroutdoornews.com.
Sausage stuffed quail 4 semi-boneless quail Salt and pepper 4 tbsp. butter 8 sage leaves 1/4 cup chicken stock 1 lemon Stuffing 10 oz. ground pork 2 tsp. salt 2 tsp. dried sage 1 tsp. dried ginger 1 tsp. sugar 1 tsp. ground white pepper 1/2 tsp. nutmeg 1/4 cup breadcrumbs Season quail with salt and pepper. Make the stuffing by mixing all of the ingredients
together in a medium bowl. Divide the stuffing into four portions and stuff each quail with some sausage, securing the quail with a toothpick. Preheat the oven to 375 degrees. In a large, oven-proof pan, heat the butter until hot, then add the quail, breast side down. Brown the breasts for 5 minutes, then flip onto their backs and baste well with the butter. Place in the oven and roast until the sausage if fully cooked, about 15-20 minutes. Remove the pan from the oven and put the quail on a warm plate. Place the pan over medium heat and add the sage leaves; cook for about 30 seconds, then add the chicken stock, stirring well and scraping the pan with a wooden spoon. Squeeze the lemon into the pan and set aside. —Texas Quail Farms
Bluegill breakfast muffins Bluegill fillets, about 1 quart 1 tbsp. olive oil 1 tsp. salt 1 tsp. pepper 1 egg 1 tbsp. lemon juice 1/4 tsp. seasoned salt 1 tbsp. mayonnaise 1/4 cup panko breadcrumbs 2 tbsp. fresh parsley, chopped 1/2 cup white onion, minced Cooking spray Rinse and dry bluegill fillets. Heat skillet over medium heat and add olive oil, salt, pepper and fillets. Cook until fish turns white and flaky. As the fish cooks, use a spatula to
chop fish into small pieces. Remove from heat and set aside. Drain all liquid. Preheat oven to 425 degrees. Coat muffin tin with cooking spray and set aside. In a medium bowl, mix together the cooked bluegill, egg, lemon juice, mayo, seasoned salt, breadcrumbs, parsley and onion. Take handfuls of the mixture and place into muffin tin. It will make 6-8 muffins. Bake for 10-15 minutes or until muffins are golden brown on top. —Indiana DNR
